Rice Crumpets
From What to eat, how to serve it, 1891
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1760Calories
48 gProtein
360 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories1760 kcal
Protein48 g
Carbohydrates360 g
Fiber2.3 g
Sugars24 g
Total Fat24 g
Saturated Fat4.9 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol61 mg
Sodium108 mg
Potassium913 mg
Calcium399 mg
Iron22 mg
Magnesium141 mg
Phosphorus724 mg
Zinc4.8 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)25 mg
Folate811 mcg
Choline54 mg
Caffeine0 mg
Water262 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 36. The excerpt below is the record exactly as published.
Rice Crumpets. Sliced Peaclies. Eggs d la Creme. — Eight eggs boiled hard, one cup white sauce, two tablespoonf uls fine crumbs, tablespoonful butter. Slice six of the eggs, and put them in a pudding -dish with the white sauce. Eub the yolks of the other two eggs through a sieve, mix them with the bread-crumbs, and sprinkle them over the top of the dish. Put bits of butter 139 WHAT TO BAT — fiOW TO SEEVE IT here and there, garnish the dish around the sides with points of buttered toast and the extra whites of the eggs cut in rings, and set the dish in the oven untU browned on top. Bice Crumpets. — One cup rice, two cups flour, one cup milk, one tablespoonf ul butter, one tablespoonf ul sugar ; quarter of a yeast- cake, dissolved in warm water; pinch of salt
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